Crockpot Southwestern Chicken Chili

I made the yummiest crockpot dinner.  A chicken chili that is perfect for fall.  It is my favorite crockpot recipe to-date.  It is also the best chili I’ve made.

The chili has southwestern flavors, shredded chicken, and some added protein by way of quinoa.  No shame in saying I (and my husband) went back for seconds (edit: thirds for husband).  We are looking forward to the leftovers already.

Also, there is no prep work (unless you count draining liquid).  So obviously, it is crazy easy.

Crockpot Southwestern Chicken Chili – from Queen Bee Coupons


  • 1 cup of quinoa, rinsed
  • 28 oz can of diced tomatoes
  • 14 oz can diced tomatoes with green chilies
  • 2 16 oz cans of black beans, rinsed, drained
  • 15 oz can of corn, drained
  • 3 cups chicken stock (I used broth, which worked fine)
  • 2 large chicken breasts, frozen or thawed
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp crushed red pepper
  • 2 tsp chili powder

Put all ingredients into slow cooker and stir to combine.  Cook for 6-8 hours on low, or 4-7 hours on high.  For frozen chicken, it will be on the higher end of time.  Shred the chicken with two forks (if it does shred easily, you will know it is done).


Serve your chili  with your fave toppings – cheese, sour cream, etc…



One thought on “Crockpot Southwestern Chicken Chili

  1. Pingback: Lesson 47: Learn a ton of crockpot recipes | Cabernet and Breastmilk

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